FOOD INDUSTRY GUIDE TO IMPLEMENT GMP/GHP …

GUIDANCE DOCUMENT FOOD SAFETY MANAGEMENT SYSTEMS

FOOD INDUSTRY GUIDE TO IMPLEMENT GMP/GHP REQUIREMENTS

MILK AND MIL61K PRODUCTS

Food Industry Guide to implement GMP/GHP requirements MILK AND MILK PRODUCTS

Based on Part II &III of Schedule 4 of Food Safety & Standards (Licensing & Registration of Food Businesses) Regulation, 2011 First Edition February 2018 Online available at .in

Disclaimer It is to be noted that this guidance document does not intend to replace any legal provision of Food Safety & Standard Act, 2006 & regulations thereunder. Further, wherever the provision of this document conflicts with Schedule 4 of Food Safety & Standard (Licensing and Registration of Food Businesses) Regulation, 2011 or any other regulation under Food Safety & Standard Act, 2006 for that matter, the provision given in the regulations shall prevail.

1

PREFACE

This Guidance Document on Food Safety Management System (FSMS) is prepared with the intent to provide implementation guidance to food businesses (especially the small and medium businesses) involved in manufacturing/processing, packing, storage, distribution , retail and transportation of Food Supplements, to ensure that critical food safety related aspects are addressed throughout the supply chain. This document contains practical approaches which a business should adopt to ensure food safety; however, manufacturers may adopt higher or stringent levels, depending on the needs & complexity of operation. The use of this guidance is voluntary and food business operators may comply with the requirement of the regulation according to other established best practices. It is important that food handlers involved in whole supply chain of Milk and Milk products are trained appropriately to implement the good manufacturing practices and good hygiene practices to ensure food safety. We acknowledge the contribution of the experts from the technical panel of FSSAI for developing this document.

Pawan Agarwal ? CEO, FSSAI

2

SCOPE

This document is applicable for food businesses involved in the Dairy sector which includes all milk and milk products:

a) Liquid Milk b) UHT milk, condensed milk, fermented milk and flavoured milk c) Ghee, butter, cream d) Dairy Whitener (WMP & SMP) e) Curd, yoghurt, butter milk, paneer, cheese

All the above product categories may or may not be handled by the same facility. Hence, based on the product category handled, a food supplement industry could use the guidance document accordingly as per the operations applicable to them. The document is divided into five main sections. The first section gives an overview of the dairy industry in India along with the rising need for food safety in the sector. The second section contains guidance for implementation of good manufacturing practices and good hygiene practices as outlined in Part III of Schedule 4 of Food Safety & Standard (Licensing & Registration of Food Businesses) Regulation, 2011. The document has all requirements where compliance is essential and obligatory for food businesses and in such cases the word "shall" is used. In addition, certain good practices are also strongly advised for food safety operation & in such case "should" is used.

The third section of this document is recommendatory in nature and provides the basic knowledge and criteria for implementation of Hazard Analysis and Critical Control Point (HACCP) system by the food businesses. This section includes the manufacturing flow chart & two tables: Hazard Analysis and HACCP Plans. Tables of Hazard Analysis is expected to help the industry to identify the food safety risks related to each processing step, to identify the Critical Control Points (CCPs) along with recommended corrective actions and other related information. Sample HACCP Plans have been taken from some established practising dairy industries. These plans could be used as reference by the industry and modified or altered based on their operations.

The fourth section provides an inspection checklist for Food Business Operator to audit their facility & operations. The FBOs can evaluate themselves based on the indicative scoring. The last section gives important templates and forms which will be required by FBOs to maintain the records. This includes mandatory forms as prescribed by FSSAI & few templates for maintaining records of processes critical for food safety.

3

TECHNICAL EXPERTS, REVIEWERS & CONTRIBUTORS

Dr. S.K Bhallla Director, M/S Gopaljee Dairy Foods Pvt. Ltd.

Mr. Kuldeep Sharma Suruchi Consultants

Ms. Shabnam Chopra In-charge QA, Head PCDF, Lucknow

Mr. Keyur M. Ghodke GCMMF Ltd.,Amul, Anand

Dr. Kajal Debnath Head ? Regulatory Affairs, Mother Dairy

Dr. D K Sharma GM (QA & PPD), NDDB

Mr Vijay Gaur Sr. Regulatory Affairs Manager, Danone India

Dr. Anirudha K. Chhonkar Corporate Regulatory Advocacy Manager, Nestle India Ltd.

Dr. B B Garg Consultant

Mr. R.K Gupta DC(DD), MOA & FW DADF

Dr. Rubeena Shaheen Director, FSMS Div., FSSAI

Dr. Sujata Singh Assistant Director, FSMS Div., FSSAI

4

 ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download